RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
BUTTERY DAL
Red and yellow lentils come together with turmeric, curry powder, bay leaves and sundried tomatoes to create a satisfying buttery dal.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 3 tablespoons butter in a large pot over medium-high heat. Add 4 smashed garlic cloves and 1 diced red onion; saute 6 minutes. Add the contents of the spice bag, the bay leaves and chile pepper from the Curried Lentil Soup Mix and cook about 3 minutes. Add the rest of the soup mix and 8 cups water or chicken broth; simmer until the lentils are soft, about 1 hour. Season with salt.
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
CURRIED RED-LENTIL STEW WITH VEGETABLES
Categories Blender Garlic Ginger Leafy Green Herb Onion Vegetable Vegetarian Vegan Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
- Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
- Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
- Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.
CURRIED RED LENTILS
For me, this is comfort food. It only take about a half hour to make, and with some fresh pitas, it's a fantastic meal by itself.
Provided by caetb
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the lentils in cold water until the water runs clear.
- Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
- Add water if necessary.
- While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
- Combine the curry paste, spices, garlic and ginger in a bowl.
- Mix well.
- When the onions are cooked, add the curry mixture to the pan.
- Cook over a high heat, stirring constantly for 1-2 minutes.
- Stir in the tomat puree and reduce the heat to a simmer.
- Cook the curry base until the lentils are ready.
- When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
- Combine thoroughly and serve immediately.
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
CURRIED RED LENTIL DAHL
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
Provided by Karen Elizabeth
Categories Grains
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments, steamed rice, naan bread, poppadoms.
CURRIED TOMATO AND RED LENTIL STEW
This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!
Provided by beta3
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Separate cilantro leaves and stems. Chop leaves and set both aside.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
- Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
- Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
- Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
- Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 g
CURRIED RED LENTIL SOUP
I love red lentils and this is a mildly spiced vegetarian soup. feel free to add more spices, or substitute basil if you don't like cilantro
Provided by chia2160
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a 6-quart heavy bottom pot, heat the oil over medium heat.
- Stir in the onion, reduce the heat and cook for a few minutes without burning the onion.
- Add the garlic, ginger root, jalapeno, curry, cinnamon, cumin and bay leaves and cook, stirring for 2 more minutes.
- Add the lentils and broth; bring to a boil.
- Cover, reduce the heat and cook at a gentle boil for 45 minutes or until the lentils are cooked.
- Remove and discard the bay leaves.
- Stir in the cilantro, lemon juice and chutney.
- Season with salt and freshly ground pepper.
- Just before serving, reheat the soup; If the soup is thicker than you like, thin it with more broth.
- Garnish the soup with dollops of sour cream or yogurt.
Nutrition Facts : Calories 286, Fat 10.3, SaturatedFat 3, Cholesterol 5.6, Sodium 1805.7, Carbohydrate 31.9, Fiber 5.8, Sugar 2.3, Protein 17.9
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